Description
A classic British Steak and Ale Pie featuring tender beef chunks slow-simmered in a rich dark ale gravy with vegetables, encased in a golden, flaky homemade pastry crust. This comforting dish is perfect for hearty dinners and pairs wonderfully with peas and chips.
Ingredients
Scale
For the Pastry:
- 3 cups (375 grams) all-purpose/plain flour
- ½ teaspoon salt
- 2 sticks/1 cup (226 grams) unsalted butter, cubed and kept cold
- ½ cup (118 ml) cold water
- 1 large egg, beaten (to brush on pastry)
For the Filling:
- 2 tablespoons vegetable oil
- 2 pounds (907 grams) beef chuck roast or shoulder, cut into 1 ½-inch (1.75 cm) cubes
- 1 medium onion, chopped
- 2 medium carrots, peeled and cut into bite-size chunks (1 cup/133 grams)
- 2 garlic cloves, peeled and finely chopped
- 2 tablespoons tomato paste (tomato puree in the UK)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons all-purpose/plain flour
- ¾ cup (177 ml) dark English ale
- ½ cup (118 ml) beef stock (low sodium if possible)
- ½ teaspoon fresh thyme, finely chopped
- ½ teaspoon fresh rosemary, finely chopped
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 large egg, beaten (for sealing and brushing)
- 1 pound (453 grams) dried beans (to weigh down the pie dough base)
Instructions
- Make the Pastry: In a food processor, combine flour, salt, and cold cubed butter. Pulse until the mixture resembles fine breadcrumbs. With the processor running, slowly add cold water until the dough forms a ball. Alternatively, by hand, rub butter into flour and salt until breadcrumb texture, then gradually add cold water until it holds together. Shape into a ball, wrap in plastic wrap, and refrigerate.
- Prepare the Filling: Heat vegetable oil in a heavy, ovenproof saucepan over medium-high heat. Brown beef cubes in batches, adding oil as needed. Remove browned beef and set aside. In the same pan, cook chopped onions and carrots until softened, about 5 minutes. Add garlic, tomato paste, and Worcestershire sauce; stir and cook for 1 minute.
- Thicken and Simmer: Sprinkle flour over vegetables and stir well. Cook for 2 minutes, then pour in the dark ale, stirring until it thickens slightly. Add beef stock, thyme, rosemary, salt, and beef pieces. Cover and simmer gently for 1½ hours until beef is tender, then remove the lid and simmer 15 minutes more to thicken the sauce, ensuring it is not runny.
- Preheat Oven and Prepare Pie Dish: Preheat oven to 425°F (220°C) with the rack in the center. Lightly butter a 9 or 10-inch (23 or 25.5 cm) pie dish.
- Blind Bake the Bottom Crust: Divide chilled dough in half, wrap one half, and refrigerate. Roll the other half to 1/8 inch thickness and cut a circle slightly larger than the pie dish. Line the dish with this dough, allowing edges to hang over. Cover dough with parchment paper or foil, add dried beans to weigh it down, and bake for 12 minutes until edges turn golden. Remove beans and paper, then bake an additional 5 minutes. Remove from oven.
- Assemble the Pie: Roll out remaining dough to a 10-inch circle. Fill the baked pie crust with the beef filling. Brush edges with beaten egg. Place the top dough over the filling, pressing and sealing edges firmly. Brush entire top crust with beaten egg and cut slits in the center to vent steam.
- Bake the Pie: Bake for 25 minutes or until the crust is golden brown. Oven times may vary. Let the pie rest for 10 minutes after baking to thicken the sauce before slicing and serving.
- Freezing Instructions: The pie can be assembled but unbaked, then frozen. When ready to cook, bake covered at 375°F (190°C) until heated through and golden brown, approximately 45-50 minutes.
Notes
- This traditional British pie combines tender steak, vegetables, and rich ale in a flaky, buttery crust for a classic comfort meal.
- Serve with peas and chips for an authentic British pub-style dinner.
- Use low sodium beef stock to better control salt levels.
- Dried beans can be reused multiple times to weigh down the pie crust during blind baking.
- Adjust ale type to English dark ale or substitute with a rich stout for similar flavor.
- Allow pie to rest after baking to let gravy thicken, ensuring perfect slices.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of pie)
- Calories: 201
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 63 mg
